On March 24 and 25, we hosted our first ever Japanese Chow with Chef Kiyoka Nishikawa.
白あえ
Shira Ae
Mashed Tofu Salad
From the Japanese shira meaning “white” and ae “to mix,” this classic Japanese dish is a fantastic starter, light supper, or even breakfast. While Shira Ae is often made with tahini, Kiyoka prefers the restaurant-style which uses sweet miso. Shiitake mushrooms, carrots, and spinach are mixed into the creamy tofu and sweet miso.
吸い物
Suimono
Clear Soup
This simple soup is made from dashi (Japanese soup stock), soy sauce, and salt. Inside, you’ll find yuzu peel, a kohlrabi leaf, and a homemade “tofu” made from ground almond butter and kudzu flour.
刺身サラダ赤身
Sashimi Sarada Akami
Tuna Sashimi Salad
This light salad features sushi-grade tuna on a bed of grated daikon, swiss chard, kale, and sunflower sprouts tossed with lemon juice, olive oil, salt, pepper, and honey.
Vegan version: Citrus and beets over a salad of grated daikon, swiss chard, kale, and sunflower sprouts tossed with lemon juice, olive oil, salt, pepper, and honey.
照り焼きサーモン
Teriyaki Sake
Glazed Salmon
Erase what comes to mind when you hear “teriyaki salmon.” You’re probably thinking of the westernized version which is super sweet. Teriyaki in Japanese means “glossy broil” and refers to foods that are grilled with a glaze of soy sauce and sake or mirin (sweet wine). Kiyoka’s teriyaki salmon is marinated in corn syrup and soy sauce before being baked.
Vegan version: Imitation Teriyaki eel made from tofu & yam starch
It’s served with rice, simmered root vegetables (red turnip, kohlrabi, and kabocha squash), pickled cucumber and napa cabbage. The short grain rice is cooked along with daikon radish, carrot, and dried kelp and garnished with more dried kelp.
羊羹
Mizu Yokan
Red Bean Dessert
This wagashi (a traditional Japanese confection) is made from homemade red bean paste mixed with powdered agar (a gelatin substitute made from red algae), and sugar. There are two main types: neri yōkan and mizu yōkan. "Mizu" means "water", and indicates that it is made with more water than usual. Mizu yōkan is often chilled and eaten in the summer. It’s a simple but elegant dessert.